Types of Millets in India

Millets have always had a place in Indian kitchens. Long before they became a popular health-food choice, people were making ragi porridge, kambu koozh, jowar roti, thinai pongal and varagu upma at home.

What makes millets interesting is that there isn’t just one type. India has several millet varieties, and each one has its own taste, texture, appearance, nutritional profile and traditional uses.

The most commonly known Indian millet varieties include ragi, pearl millet, sorghum, foxtail millet, kodo millet, little millet, barnyard millet, proso millet and browntop millet. IIMR currently lists these crops in its millet resources, while FSSAI’s guidance identifies the major and small millet groups.

In this guide, we’ll look at the different types of millets in India, what they are called in different regions, their key nutritional characteristics and the dishes they are commonly used for.

Already want to know more about millets in general? Read our complete guide to millets to learn about their nutritional benefits, uses and role in everyday cooking.

Types of Millets in India at a Glance

Before looking at each variety in detail, here is a quick comparison of the commonly used Indian millets.

Millet Common Name Tamil Name Popular Uses
Finger Millet
Ragi
Kelvaragu / Ragi
Dosa, porridge, idli, roti
Pearl Millet
Bajra
Kambu
Roti, koozh, dosa
Sorghum
Jowar
Cholam
Roti, dosa, porridge
Foxtail Millet
Kangni
Thinai
Upma, pongal, dosa
Kodo Millet
Kodo
Varagu
Pongal, upma, dosa
Little Millet
Kutki
Samai
Pongal, upma, dosa
Barnyard Millet
Sanwa
Kuthiraivali
Upma, pongal, rice-style dishes
Proso Millet
Cheena
Panivaragu
Porridge, upma, rice-style dishes
Browntop Millet
Korale
Regional names vary
Upma, porridge, dosa

Names can vary from one state or language to another. Indian Institute of Millets Research’s  regional-name information, for example, lists Kambu for pearl millet in Tamil, Kelvaragu for finger millet, Varagu for kodo millet and Samai for little millet.

1. Ragi – Finger Millet

Ragi, also known as finger millet, is one of the most familiar millets in South India. In Tamil, it is commonly called Kelvaragu or Ragi.

It has a reddish-brown colour and a naturally earthy taste. Ragi is available as whole grain as well as flour, which makes it particularly useful in everyday cooking.

Ragi is well known for its calcium content. 

Common Uses of Ragi

Ragi is commonly used to make:

  • Ragi dosa
  • Ragi idli
  • Ragi roti
  • Ragi porridge
  • Ragi malt
  • Ragi mudde
  • Ragi snacks
  • Ragi vermicelli

Its flour also works well in recipes where you want to add a distinctly earthy millet flavour.

2. Bajra – Pearl Millet

Pearl millet, commonly called Bajra in Hindi and Kambu in Tamil, is another traditional Indian millet.

It has a slightly nutty flavour and is particularly popular in regions where millet-based flatbreads are part of the local cuisine.

For a more detailed look at this variety, read our guide to pearl millet benefits and nutrition.

Common Uses of Pearl Millet

  • Bajra roti
  • Kambu koozh
  • Kambu dosa
  • Kambu adai
  • Pearl millet porridge
  • Millet-based snacks

3. Jowar – Sorghum

Sorghum, widely known as Jowar, is called Cholam in Tamil.

Unlike some of the smaller millets, sorghum has relatively larger grains and can be cooked whole or ground into flour.

It has a mild, slightly earthy flavour and works well in both traditional recipes and newer millet-based foods.

Common Uses of Sorghum

Sorghum can be used to prepare:

  • Jowar roti
  • Cholam dosa
  • Sorghum porridge
  • Whole-grain dishes
  • Millet snacks
  • Flour-based recipes

4. Thinai – Foxtail Millet

Foxtail millet is traditionally known as Thinai in Tamil. It is one of the small millets commonly used in South Indian cooking.

The tiny grains have a mild, slightly nutty taste and can be cooked much like rice. This makes Thinai an easy choice for dishes such as pongal and upma.

Common Uses of Foxtail Millet

  • Thinai upma
  • Thinai pongal
  • Foxtail millet dosa
  • Foxtail millet idli
  • Millet bowls
  • Thinai rice-style dishes
  • Millet vermicelli

5. Varagu – Kodo Millet

Kodo millet, called Varagu in Tamil, is another traditional small millet.

It has a mild flavour and can be cooked as a whole grain. Because of its texture after cooking, it works particularly well in dishes that are usually prepared with rice.

Common Uses of Kodo Millet

  • Varagu pongal
  • Kodo millet upma
  • Kodo millet dosa
  • Rice-style dishes
  • Millet bowls
  • Millet salads

6. Samai – Little Millet

Little millet, known as Samai in Tamil, is a small-grained millet with a mild flavour.

It is a useful option for people who want to experiment with millets without changing the style of their usual meals too much.

Common Uses of Little Millet

  • Samai pongal
  • Samai upma
  • Samai rice-style dishes
  • Millet dosa
  • Millet idli
  • Millet bowls
  • Salads

7. Kuthiraivali – Barnyard Millet

Barnyard millet is known as Kuthiraivali in Tamil and Sanwa in Hindi.

It is another small millet that can be cooked and served in a similar way to rice. Its nutritional profile also makes it an interesting addition to a varied diet.

Common Uses of Barnyard Millet

  • Kuthiraivali upma
  • Barnyard millet pongal
  • Millet dosa
  • Millet idli
  • Rice-style dishes
  • Millet bowls

8. Panivaragu – Proso Millet

Proso millet, known as Panivaragu in Tamil, is not as familiar to many households as ragi or bajra, but it is another traditional millet variety grown and used in India.

It can be cooked as a whole grain or ground into flour.

Common Uses of Proso Millet

  • Porridge
  • Upma
  • Rice-style dishes
  • Dosa
  • Flour-based recipes

9. Browntop Millet

Browntop millet, also known by the regional name Korale, is another small millet included in IIMR’s millet resources.

It is less commonly seen in everyday cooking than ragi, pearl millet or sorghum, but it can be used in many of the same ways as other small millets.

Common Uses of Browntop Millet

Depending on availability, it can be used for:

  • Upma
  • Porridge
  • Dosa
  • Millet bowls
  • Rice-style dishes

Millet Names in Different Indian Languages

One reason millet varieties can sometimes be confusing is that the same grain may have a different name in another part of India.

Millet Common/Hindi Name Tamil Telugu Kannada
Finger Millet
Ragi / Mandua
Kelvaragu
Ragi
Ragi
Pearl Millet
Bajra
Kambu
Sajjalu
Sajje
Sorghum
Jowar
Cholam
Jonna
Jola
Foxtail Millet
Kangni
Tenai / Thinai
Korra
Navane
Kodo Millet
Kodo
Varagu
Arikelu / Arika
Harka
Little Millet
Kutki
Samai
Samalu
Same / Save
Barnyard Millet
Sanwa
Kuthiraivali
Udalu
Oodalu
Proso Millet
Cheena / Chena
Panivaragu
Variga
Baragu
Browntop Millet
Korale
Regional names vary
Regional names vary
Korale

The exact spelling and pronunciation can vary between regions, so product labels can be useful when buying packaged millet products. IIMR provides multilingual names for these millet varieties.

Nutritional Benefits of Different Millet Varieties

Millets are often spoken about as if they are nutritionally identical, but they are not. Each variety has its own nutritional profile.

The following values are reference values reported by the Indian Institute of Millets Research (IIMR). Nutrient values can vary with variety, growing conditions, processing and preparation. 

Millet Protein Fibre Iron Calcium
Ragi
7.3 g
3.6 g
3.9 mg
344 mg
Pearl Millet
10.6 g
1.3 g
16.9 mg
38 mg
Sorghum
10 g
4 g
2.6 mg
54 mg
Foxtail Millet
12.3 g
8 g
2.8 mg
31 mg
Kodo Millet
8.3 g
9 g
0.5 mg
27 mg
Little Millet
7.7 g
7.6 g
9.3 mg
17 mg
Barnyard Millet
11.2 g
10.1 g
15.2 mg
11 mg
Proso Millet
12.5 g
2.2 g
0.8 mg
14 mg
Browntop Millet
11.5 g
12.5 g
0.65 mg
—

Rather than asking which millet is the “healthiest”, it is more useful to look at the variety that fits your recipe, taste and dietary needs.

Which Millet Is Best for Different Recipes?

There is no need to use the same millet for every dish. Different varieties work particularly well in different preparations.

Recipe Millets to Try
Dosa
Ragi, Kambu, Thinai, Varagu, Cholam
Roti
Ragi, Kambu, Jowar
Pongal
Thinai, Varagu, Samai, Kuthiraivali
Upma
Thinai, Varagu, Samai, Kuthiraivali
Porridge
Ragi, Pearl Millet
Rice-style dishes
Thinai, Varagu, Samai, Kuthiraivali
Vermicelli
Millet-based vermicelli

This variety is one of the biggest advantages of cooking with millets. You can change the grain without having to completely change the type of meal you enjoy.

How to Include Different Millets in Everyday Meals

You don’t have to make dramatic changes to your diet to start using different millet varieties.

Millet Dosa

Ragi, Kambu, Thinai, Varagu and Cholam can all be used in different dosa preparations.

For a convenient option, explore the Anil Foods Millet Dosa Mix collection, which includes different millet-based dosa mixes.

Millet Upma

Foxtail, little, kodo and barnyard millet work well in upma. Add vegetables, onion, curry leaves and your preferred spices for a simple breakfast.

Millet Pongal

Try Thinai, Varagu or another small millet in place of rice when preparing pongal with moong dal, pepper, cumin and ginger.

Millet Roti

Ragi, pearl millet and sorghum are commonly ground into flour for rotis and other flatbreads.

Millet Vermicelli

Millet-based vermicelli is another easy way to include millet in everyday meals. It can be prepared as vegetable vermicelli, lemon semiya or upma.

You can explore the Anil Foods Millet Vermicelli collection for convenient millet-based options.

How to Choose the Right Millet

India’s millet tradition is much more diverse than a single grain or recipe.

From Ragi, Kambu and Jowar to Thinai, Varagu, Samai, Kuthiraivali, Panivaragu and Browntop millet, each variety brings something different to the kitchen.

Some are especially popular for dosa and porridge, while others work well in roti, pongal, upma and rice-style dishes. Their nutritional profiles also differ, which is another reason to enjoy a variety of grains rather than relying on just one.

If you are new to millets, start with a familiar recipe and one variety. Once you get comfortable with it, try another and see which flavours and textures you enjoy most.

Conclusion

If you are trying millets for the first time, there is no need to buy several varieties at once.

Start with the type that suits the food you already enjoy:

  • Like dosa or idli? Try ragi, Thinai or Kambu.
  • Prefer roti? Try ragi, pearl millet or jowar.
  • Love pongal? Try Thinai, Varagu or Samai.
  • Looking for a rice-style dish? Try Kodo, little, barnyard or foxtail millet.
  • Want to try something less familiar? Explore proso or browntop millet.

Once you find a variety you like, you can gradually try the others.

Frequently Asked Questions (FAQs)

 The commonly used millet varieties in India include Ragi, Pearl Millet, Jowar, Foxtail Millet, Kodo Millet, Little Millet, Barnyard Millet, Proso Millet and Browntop Millet.

 India grows several millet crops, including major millets such as pearl millet and finger millet and small millets such as foxtail, little, kodo, barnyard, proso and browntop millet. Sorghum is also widely discussed alongside millets in Indian food and agricultural resources. 

Kambu is the Tamil name for Pearl Millet, also known as Bajra. It is commonly used to prepare koozh, dosa, roti and other traditional dishes.

Cholam refers to Sorghum, commonly known as Jowar. It can be used as a whole grain or ground into flour for rotis, dosa and other recipes.

Thinai is Foxtail Millet. It has a mild, slightly nutty flavour and is commonly used in pongal, upma, dosa and rice-style dishes.

Varagu is Kodo Millet, a small millet commonly used in pongal, upma, dosa and rice-style preparations.

 Samai is Little Millet. Its small grains work well in everyday dishes such as pongal, upma, dosa and rice-style meals.

 Ragi, Pearl Millet, Foxtail Millet, Kodo Millet and Sorghum can all be used in different types of dosa recipes. The texture and flavour will vary depending on the millet used.

Foxtail, Kodo, Little and Barnyard millets are commonly used in rice-style dishes. They can also be used for pongal, pulao-style preparations and bowls.

No. Different millet varieties have different nutritional profiles, including differences in protein, fibre, iron and calcium. Choosing a variety of millets can also add more diversity to your meals.

Most millet grains are naturally gluten-free. However, people who need to strictly avoid gluten should check packaged millet products and preparation environments for possible cross-contact.